WEEKEND BREAKFAST --- coffee | Italian country bread | lychee
AFTERNOON-TEATIME --- green tea
DINNER --- ( at Jaleo ) sangría roja | watermelon tomato salad w. goat cheese & pistachio | ajo blanco con cangrejo (chilled almond and garlic soup w. crabmeat, raisins, sliced almonds, & green grapes) | chistorra envuelta en patata frita (slightly spicy chorizo wrapped in slice of crispy potato) | lomo ibérico de bellota ‘fermin’ (smoked acorn-fed cured pork loin) w. pan con tomate | erizos de mar con pipirrana (a spoonful of sea urchin w. diced peppers, tomatoes & cucumbers) | sauteed squid w. raisins in pinenut praline sauce | medium rare pork chop (black iberian pig) w. fried fingerling potatoes | raw octopus salad | smoked sausage w. mashed potatoes | arroz mediterraneo (paella w. porcini mushrooms, asparagus, eggplant, green & black olives & thyme) | flan w. whipped cream, orange fillets & mint
- this time the food is well-prepared with excellent ingredients at Jaleo, Jose Andres' first restaurant.
